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Baked Tandoori Chicken Bowls ( or Tandoori Tofu)

tandoori chicken baked in the oven.

5 from 22 reviews

Baked Tandoori Chicken ( or Tofu) Bowls with roasted vegetables. Serve over rice, whole grains, or chick peas.

Scale

Ingredients

Marinade:

Instructions

  1. Preheat oven to 425F
  2. Place all marinade ingredients together in a blender. Blend until smooth. Set ⅛ cup aside.
  3. Place chicken or tofu in a bowl ( if using both, use separate bowls) and pour remaining marinade over top reserving the ⅛ cup for basting. Set chicken/ tofu aside.
  4. Cut veggies to roughly ½ inch and place on a parchment lined sheet-pan. You want them fairly similar in thickness so they cook in about the same amount of time. Toss veggies with olive oil, salt and pepper and spread out.
  5. Place chicken / tofu over the veggies, spooning a couple teaspoons of the marinade over the veggies if you like. Go light.
  6. Bake 30 minutes in the middle of the oven.
  7. Baste the chicken and tofu with a little more of the remaining marinade. Bake 10 minutes or until chicken is done and veggies are tender.
  8. Notes: If going with fish, roast the veggies for 20 minutes first ( or longer) before adding the fish — it will not need to cook as long.
  9. Boneless thighs or chicken breast will also cook faster, so check after 25 minutes.

Notes

Serve over fluffy basmati rice, or with naan bread with a side of raita!

Keywords: tandoori Bake, baked tandoori chicken, vegan tandoori, tandoori tofu, tandoori chicken in the oven

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